Combine the strawberries and 3 tablespoons of sugar in a medium bowl. Let stand until the sugar is completely dissolved and syrupy, about 15 minutes.

Meanwhile, place the chocolate, butter and espresso powder in a heatproof bowl over a pan of simmering water. Cook, stirring occasionally, until the chocolate mixture is melted and smooth, about 5 minutes. Remove from the heat and cool 10 minutes. Whisk in the remaining 1/2 cup sugar, flour, cocoa powder, eggs, vanilla and salt. Stir in the pecans until combined.

Lightly spray the upper and lower waffle plates with nonstick spray. Set the function dials to the waffle setting and preheat the waffle plates.

Pour the batter into the center of each lower plate, spreading the batter to the edges with a heatproof rubber spatula. Close the lid and cook until the waffles are cooked through and crisp, 3 – 5 minutes.

Place two waffles on each serving plate. Serve with the strawberries and whipped cream.